Salad with beetroot and cucumbers

Beautiful, bright, fresh, from ordinary products! Salad with beets and cucumbers immediately attracts attention with its beautiful burgundy color. In addition, it is very tasty — beetroot goes well with cheese. For people who love beetroot, this salad will be a pleasant variety on the menu.

Maria

Recipe author

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Composition / ingredients

Servings:

Beetroot

500

Cucumbers

300

Hard cheese

100

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 4 g

Fats 39 % 7 g

Carbohydrates 39 % 7 g

102 kcal

GI: 14 / 0 / 86

Step-by-step cooking

Cooking time: 2 h

Step 1:
How to make a salad with beets and cucumbers? Prepare the ingredients. Beets are better to choose young, fresh and not very large. So it will cook faster, and it will turn out tastier. Wash the beets. It is not necessary to cut the skin from it and cut anything at all (only the tops, if there is one). If the beetroot is large, do not cut it in half in any case, otherwise all the juice will be boiled out of it and at the end of cooking you will get bright burgundy water and pale pinkish vegetables.
Step 2:
Put the beets in a saucepan, cover with water and put on fire. Bring the water to a boil and cook the beets over medium heat for 1-1.5 hours, depending on the size of the vegetables. After an hour of cooking, check the beets for readiness by piercing it to the middle with a knife. If the knife easily reaches the middle of the vegetable, then the beetroot is ready. If you feel resistance, then cook on.
Step 3:
Cool the finished beets, peel and cut into small cubes or grate on a coarse grater. !!! In order to speed up the process and not cook beets at home, you can already buy whole boiled peeled beets in sealed packaging in supermarkets. And in large hypermarkets you can even find a loose one cut either into strips or cubes.
Step 4:
Wash the cucumbers, dry them and cut them into small cubes.
Step 5:
Grate the cheese on a coarse grater. You can also cut the cheese into small cubes, as well as vegetables. Use the cheese to your liking. It can be an ordinary cheese of the "Russian" or "Poshekhonsky" type, as well as mozzarella or processed cheeses ("Friendship", "Amber"). I use the usual "Russian" cheese.
Step 6:
Combine beets, cucumbers and cheese in a salad bowl.
Step 7:
Season the salad with mayonnaise and mix. If desired, you can pepper and salt the salad. I usually don't add extra spices to salads with mayonnaise. Instead of 2 tablespoons of mayonnaise, you can take 1 tablespoon of mayonnaise and 1 tablespoon of fatty sour cream - the salad will turn out more tender. If you adhere to PP, then it is better to replace mayonnaise with less fatty dressings altogether.
Step 8:
Before serving, it is better to put the salad in the refrigerator for 15-20 minutes to cool. Bon appetit!

To make the salad more satisfying, add a can of canned red beans to it, and for crispness - rye bread crackers. It will turn out even tastier.

The skin, if it is not rough, not damaged and not bitter, does not need to be cut off.

The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.